Sweet and Sour Pork Recipes

Sweet and Sour Pork is a dish mentioned in Shandong cuisine, Zhejiang cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine in China. However, it is Shandong cuisine's Sweet and Sour Pork that is most renowned. The pork loin, with its enticing red color, is crispy on the outside and tender on the inside. Encased in a thick, velvety sweet and sour sauce, it offers a delightful burst of sweet and tangy flavors, instantly awakening the taste buds.

7 Reviews
7 Comments
POSTED:03/06/2024
Level:Medium
Yield:1-2 servings
Total:30 min
(includes chilling time)
Active:10 min

Many people enjoy Sweet and Sour Pork, but it's important to pay attention to some key cooking tips. Once you master these tips, you'll be able to make it easily! Let's learn together!


1.How to Choose the Meat for Sweet and Sour Pork?

For making Sweet and Sour Pork, you can choose pork tenderloin, or you can use chicken breast or chicken thigh meat. All options result in a very tender texture, especially chicken breast, which is economical and has a great taste.


2.How to Ensure the Texture of Sweet and Sour Pork?

①The quality of Sweet and Sour Pork greatly depends on how well the meat strips are cut. It's not just about slicing them; remember the saying "slice beef and lamb horizontally, slice pork vertically, slice chicken and duck diagonally, and slice fish in the direction of the grain." This way, the meat strips are tender and not chewy, making them enjoyable to eat.

②If you want a crispy texture, fry both sides of the meat. The first fry helps shape the meat strips, while the second fry makes them crispy and removes excess oil, preventing them from being greasy. During the second frying, the oil temperature should be higher. Watch the color closely, and once it turns golden brown, immediately remove them from the oil to prevent them from burning.


3.Can the Meat Strips be Fried Directly in Oil?

The meat strips should not be fried directly in oil. First, marinate them with seasonings, then coat them with starch to achieve a crispy exterior and tender interior after frying. When coating with starch, add one egg, a spoonful of cornstarch, and a spoonful of oil for the best texture.


4.How to Prepare the Sweet and Sour Sauce?

The method for preparing the sweet and sour sauce is simple. Using only "sugar + vinegar" doesn't yield good color or flavor. Remember the "12345" ratio: 1 tablespoon of cornstarch, 2 tablespoons of vinegar, 3 tablespoons of sugar, 4 tablespoons of ketchup, and 5 tablespoons of water. This results in a bright red color and a deliciously balanced sweet and sour taste.


With these tips, I believe everyone can quickly make an authentic Sweet and Sour Pork. You can also adjust the seasoning amounts and add different ingredients according to your taste preferences. Now, let's get started and cook together!

INGREDIENTS

MAIN INGREDIENTS

  • 250g pork tenderloin
  • 1 egg

ACCESSORIES

  • Some flour
  • 1/4 large spring onion

SEASONINGS

  • 2-3 tablespoons of ketchup
  • 1 teaspoon of white pepper powder
  • 1 tablespoon of white sugar
  • 1/2 teaspoon of salt
  • 2 teaspoons of white vinegar
  • 2 tablespoons of cooking wine
  • Some water and cornstarch

DIRECTIONS

STEP 1

Prepare the main ingredients.

Prepare ingredients.

STEP 2

Tenderize the pork tenderloin by pounding both sides with the back of a knife.

Tenderize pork tenderloin by pounding both sides with a knife.

STEP 3

Cut the pork tenderloin into strips, then make a slit in the middle of each strip and add an egg, cooking wine, salt, and white pepper powder.

Cut pork into strips, add egg, cooking wine, salt, white pepper in a slit.

STEP 4

Mix well and marinate for 10 to 15 minutes.

Marinate mixture for 10-15 minutes.

STEP 5

Coat the pork tenderloin with an appropriate amount of flour, shaking off any excess, and set aside.

Tip:

If the flour coating is not sticking well, you can use cornstarch for better results.

Coat pork tenderloin with flour, or use cornstarch for better sticking.

STEP 6

Heat a moderate amount of oil in a pan until it reaches about 60% heat, then reduce the heat to low. Fry the floured pork tenderloin until cooked through and light yellow in color. Remove from the oil and drain. Keep the oil heated, then increase the heat to about 90% and fry the pork tenderloin again until golden brown and crispy.

Tip:

Fry at least twice to achieve a crispy exterior and tender interior.

Fry pork tenderloin twice for crispy exterior; cook once at low heat, then again at high.

STEP 7

Remove the fried pork tenderloin from the oil and let it drain on paper towels.

Drain fried pork tenderloin on paper towels.

STEP 8

In the same pan, leave a small amount of oil and add ketchup, white vinegar, salt, sugar, a little water, and water mixed with cornstarch to make the sweet and sour sauce. Quickly stir-fry the fried pork tenderloin until evenly coated.

Make a sweet and sour sauce with ketchup, vinegar, salt, sugar, water, and cornstarch. Coat fried pork with sauce.

STEP 9

Sprinkle with a little white sesame seeds before serving, and garnish with shredded scallions if desired.

Garnish with white sesame seeds and scallions before serving.

Recipe analyzer

  • Recipes: Sweet and Sour Pork Recipes
  • Main Ingredients:4
  • Servings per recipe:1
  • Servings size:390 g
Nutritional Summary of Recipe
Amount per 390 g= 1 serving(s)
  • Energy (calories):750 kcal
    34%
  • Protein:80.36 g
    147%
  • Fat:13.85 g Why gray?
    29%
  • Carbohydrates:69.46 g
    28%
Calorie breakdown
  • Protein: 45%
    341 kcal
  • Fat: 17%
    124 kcal
  • Carbohydrates: 38%
    286 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
22:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

7 REVIEWS

Review
Your rating:
BradleySeptember 26, 2024

When I make goulash, I always find that the sauce doesn't have a strong enough flavor, what are some seasoning tips to make the sauce more flavorful?
reply:
September 28, 2024
Try adding the right amount of garlic, minced ginger, chili paste or ketchup to the sauce to blend a more tangy flavor. You can also adjust the sugar, salt and other seasonings according to your personal taste
ZaraSeptember 16, 2024

Whenever I try to make goulash, the meat is always a little bit faggy and tough, what should I do to make the goulash more tender and flavorful?
reply:
September 18, 2024
Try adding some acidic seasoning such as vinegar or lemon juice to the marinade, coating the meat with raw flour and a little egg white before frying.
EmmaAugust 01, 2024

Can I have more sugar? Does it taste better with more sugar?
PatriciaJuly 19, 2024

This Sweet and Sour Pork Recipes combines pork with a sweet and sour sauce that's tantalizingly colorful and flavorful for all occasions.
JackJune 03, 2024

That's nice.
JunJune 03, 2024

It's great. It's delicious.
LisaJune 03, 2024

This sweet and sour pork was delicious and my husband, who is a bit picky, loved it.
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